In a medium saucepan, pour in apple cider and bring to a gentle simmer over medium-low heat. Allow it to simmer for 25-38 minutes until reduced to about 2 tablespoons.

Remove the apple cider reduction from heat and let it cool completely at room temperature.

Cream together cream cheese, granulated sugar, and vanilla until fluffy, scoop into portions, and freeze until firm.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Whisk together all-purpose flour, ground cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a medium bowl.

Cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.

Add egg yolks, vanilla, and cooled apple cider reduction to the butter mixture and blend until pale and fluffy.

Gradually mix in dry ingredients until just combined; the dough should be soft.

Chill the dough tightly wrapped in plastic wrap for 15-20 minutes.

Scoop the dough, flatten each ball, place a frozen cheesecake filling ball in the center, and enclose it.

Bake in the preheated oven for 11-12 minutes until edges are set.

Mix spiced sugar topping, brush cookies with melted butter, and sprinkle on top.